Each summer Sunday, my son Nathan and I eat our way through Kingfield Farmers Market. It started last summer, when I dropped off a couple of pans of Blueberry Kuchen for the market’s Berry Bake-Off, and zeroed in on Chef Shack‘s gorgeous softshell crab sandwiches…
…and Foxy Falafel‘s smoothie-blending stationary bike! Actually, I noticed the name Foxy Falafel first, smelled the lovely, garlicky falafel second, and then noticed the bike. Yeah, Erica Strait—aka Miss Foxy herself—is as much a marketing genius as she is a terrific chef. As a result, she’s a pretty hot commodity these days and it’s not just because she’s sweating out a Minnesota summer in front of a falafel fryer.
In fact, Strait is serving fresh, fabulous food all over the Twin Cities. Falafel of course—made from sprouted chickpeas, sometimes enhanced with beets or curry, always freshly crispy and addictive—but other treats as well. Like seriously awesome pickles! I’m a pickle fiend, and so is Strait, the difference being that she makes them constantly, and deliciously, pickling whatever she can get her hands on. I actually composed a pickle sampler a couple of weeks ago at the Foxy stand, scarfing down pickled garlic scapes, cukes, radishes, cauliflower, green beans, onions, and carrots. Nathan has declared her the Queen of Pickles and I think the name is perfectly apt. Don’t even get me started on her homemade kombucha…
Beyond the falafel stand, Strait has been a long-time personal chef and caterer, with all sorts of lovely recipes in her repertoire. I so appreciate her style—coaxing big flavor from fresh, straightforward ingredients. You’ll appreciate it too if you give these chicken skewers a go. They’re quick to pull together, fast to cook, and absolutely bursting with summer flavor.
They are, in fact, foxy.
Herby Chicken Skewers with Cucumber Mint Yogurt Dipping Sauce
Erica Strait, aka Foxy Falafel
For the chicken:
1 Tbsp. chopped dill
1 Tbsp. chopped cilantro
1 Tbsp. chopped parsley
1 Tbsp. chopped basil
1⁄4 cup olive oil
juice of 2 limes
1 tsp. salt
several grinds of black pepper
1 1⁄2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
For the sauce:
1 c. yogurt
1 Tbsp. chopped mint
1⁄2 cucumber chopped in food processor
Juice of 1⁄2 lemon
salt and pepper to taste
In a large bowl, whisk together the dill, cilantro, parsley, basil, olive oil, lime juice, salt, and pepper. Add chicken to the bowl and toss with your hands until chicken is well-coated. Skewer chicken without crowding pieces too closely. Grill on medium heat 6 minutes each side or until just cooked through.
In a medium bowl, stir together all sauce ingredients. Serve skewers with dipping sauce and enjoy!